Grill for 5-6 minutes, then flip and grill for an additional 5-6 minutes.

Remove the burgers from the grill (but keep the grill on) and place each one in the middle of a tortilla.

Top each burger with ½ cup of pepper jack cheese and ¼ cup of sliced nacho jalapeños.

Wrap the burger by first folding two sides over the middle of the burger, like so ↓

Then fold the other two sides over the burger, like so ↓

Secure the tortilla on the top of the burger with a toothpick.

Repeat on the second burger, then place them back on the grill.

Grill for 2-3 minutes per side.

Slice in, and and you have a cheesy, spicy burger waiting for you in the middle of a warm, toasty tortilla!

I seriously might not ever serve burgers on buns again!

Mi Rancho Flour Tortillas were perfect for this recipe because they’re thick enough to wrap around the burger without tearing, yet soft and light enough to make the perfect outer layer for this delicious spin on a cheeseburger!

I know what you’re thinking, “must run to the grill right now and make this!”